Sushi basics.

18:25
Gaelle So
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Sushi making is a real art. In Japan, Sushi chefs, also called Itamae, should have about 10 years of training. It is a culinary speciality that's very precise, and each piece has to be perfect. The look of sushi is just as important as the flavour.Sushi literally means "seasoned rice". Then this seasoned rice is used in different ways to prepare maki, temaki, nigiri, ...Sushi is often served with raw fish or seafood, but there's also plenty of vegetarian options. See below for some original ideas or vegetarian fillings and toppings.A few rules to eat sushi- some kinds of sushi, like maki rolls, should be eaten with the fingers, and not chopsticks!- the ginger, usually served alongside sushi, should be eaten between the sushi, not with it. It helps cleaning the plate and refresh the mouth.- Dip your sushi lightly in soy sauce- All rules are made to be broken, .... so have fun and be creative with your sushi!

No fail technique to cook sushi rice

1 3/4 cup suhi rice2 cups water Seasoning3 tbsp rice vinegar2 tsp sugar1 tsp saltRinse the rice in a strainer under cold water, until the water runs clear. You can also rinse the rice straight in the pot : cover the rice with cold water in the pot, stir with your hand, then drain. Repeat this 3 times. Pour 2 cups of cold water in the pot, cover with a lid, and bring to the boil. Once it starts boiling, turn the heat down and let the rice steam for 10 minutes. Do not lift the lid for the whole cooking time : you need that steam to stay in the pot for a perfectly cooked rice. After 10 minutes, take the rice off the heat, and leave it to rest with the lid on for another 10 to 15 minutes. Transfer the rice to a plate or large bowl. Mix the vinegar, sugar and salt until dissolved, and pour over the rice. Leave it to cool before using it to make sushi.A few tips and tricks- Have everything ready before you start rolling : your bamboo mat, the nori seaweed, the rice, the different fillings, a chopping board and a knife to slice the roll, and a serving plate.- Also remember to put a bowl of cold water with 1 tbsp of vinegar on the table : you can rince your hands in this water after handling the rice, so they don't stick.

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Apple walnut and grape tart // Tarte aux pommes, noix et raisins

12:02
Gaelle So
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"An apple a day, keeps the doctor away"Why not having your daily good "fruit medicine" with this delicious tart?It's a very simple dessert, with lovely autumn/winter flavours. If you can't find local seasonal grapes , you can replace them with a handful of frozen berries, or even some raisins or dried cranberries that you can rehydrate for 10 min in warm water.

Ingredients1 shortcrust pastry (find my recipe here!)2 apples1 handful of red or purple grapes2 tbsp walnuts, shelled and crushed2 tbsp creme fraiche1 1/2 tbsp coconut sugarPreheat the oven to 180'C. Roll the pastry into a circle, a bit larger than your tart tin. Transfer the pastry to the tin, cut any extra pastry on the sides, and prick the bottom with a fork.Slice the apples thinly (peel if non organic). Cut the grapes in halves.In a bowl, mix the crushed walnuts, 1 tbsp of coconut sugar and creme fraiche. Spread the mixture on the pastry, then layer the apples on top, and add the grapes. Sprinkle with the remaining sugar.Bake for 30 to 35 minutes.Let the tart cool down before removing it from the tin and serving.

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Flan patissier with berries // Flan patissier aux fruits rouges

12:42
Gaelle So
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Dessert is a big part of french culinary culture and tradition. A lot of french families wouldn't finish a meal without dessert, even if it's just a fruit or a yogurt. Obviously, we're not having profiteroles or a gateau every day, that's more an occasional treat, on week-ends, family gatherings, etc... But some homemade, simple desserts like a seasonal fruit tart or flan are more often welcome on the table on a "normal day", to finish off the meal on a sweet note. The flan patissier is a perfect combination of the crisp pastry from the tart, and the wobbly soft creamy filling that is flan, a baked egg custard. You could do this flan just flavoured with some vanilla, but I've chosen to add some berries, for some acidity, colour and freshness.

IngredientsPastry125 g cold butter, cubed250g flour1 pinch of salta small glass of cold water (to pour gradually)Flan4 eggs1 litre of milk100 g sugar90 g cornflour1/2 vanilla bean1 cup of berries (fresh or frozen)For the pastry : put the flour, salt and butter in a large bowl, and mix everything with your hands, rubbing the ingredients between your palms and fingers, until the mix resembles rough breadcrumbs.Add the water gradually, until being able to form a ball of dough, uniform and not too sticy (the amount of water you'll need will depend on the flour and butter you use. Trust your instinct!)On a floured work surface, or on a silicone mat or between 2 sheets of baking paper, roll the pastry into a circle, a bit larger than your tart mould. Grease the mould with a little bit of butter, then transfer the pastry to the mould and press the pastry nicely on the sides. Cut off any extra. Prick the bottom of the pastry with a fork.put the pastry in the firdge while you prepare the flan.Put the berries in a small pot, and cook on medium heat for 10 to 15 minutes, until the berries reduce a little bit (loose some of their water) and start to "stew". Set aside to cool.Preheat the oven to 180'C.Pour the milk in a large pot. Cut the vanilla bean in half, and scrape the little black seeds. Add them to the milk, as well as the bean, and heat the milk to a simmer (don't boil it!). Take off the heat and remove the vanilla bean. Whisk the eggs in a large bowl. Add the sugar and cornflour and whisk until well combined. Add the hot milk gradually, while you whisk the egg mix. Pour the whole mix back into the pot, and cook for 2 minutes until it starts to thicken. Take it off the heat, and fold in the berries.Take the pastry out of the fridge and pour the hot flan mix in. Bake in the hot oven for 35 to 40 minutes. The middle of the flan should be set. Let the flan patissier cool down before serving.